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Adeena Sussman in Conversation with Lee Schrager

Date: August 13, 2020

Adeena Sussman in Conversation with Lee Schrager (Thursday, August 13 at 1:00 pm)

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In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety

In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.
Adeena Suss­man has co-authored eleven cook­books, includ­ing the New York Times #1 best­seller Crav­ings—and its best­selling fol­low-up Hun­gry for More—with Chris­sy Teigen. She is also the author of Tahi­ni. She moved to Israel in 2015 and lives foot­steps from Carmel Mar­ket. She has writ­ten about Israeli food for Food & Wine, The Wall Street Jour­nal, and many others.
Adeena Suss­man has co-authored eleven cook­books, includ­ing the New York Times #1 best­seller Crav­ings—and its best­selling fol­low-up Hun­gry for More—with Chris­sy Teigen. She is also the author of Tahi­ni. She moved to Israel in 2015 and lives foot­steps from Carmel Mar­ket. She has writ­ten about Israeli food for Food & Wine, The Wall Street Jour­nal, and many others.
 
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